I did not change a thing to this recipe and it turned out great. Okay, I did add maybe a tsp. of finely chopped red bell pepper and extra dill. Even my hubby, whom doesn’t even like dill-picklish-stuff. (there’s something wrong with him because of that aspect, I’m sure of it) LOVED IT!

Hey wait. Does this mean he’s acquired a taste for all my beloved dill pickles that I can every year? That won’t be tolerated! BAWAh..wah.wah.

Ekk!~ We won’t even go there. My pickles are mine I tell you.

Now, that I’m off of my evilish-picklish-ways maybe I can post the recipe and pictures for you.

If you even remotely like the taste of dill you must try this recipe. There is such a nice balance between sweet and sour in this recipe. Well, it’s just awsome!

This is a canning recipe, but can be easily made into a fridge relish where no canning is involved.

Finely chop the cucumbers and onions. Note: I used my food processor for chopping, but be careful not to over process. Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.

Simmering Dill Pickle Relish

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.